Chicken Katsu Curry Recipe

Prep and pound

Trim excess fat from the chicken. If using thighs, butterfly or lightly flatten to an even 1/2-inch thickness between two sheets of plastic wrap using a meat mallet or rolling pin so they cook evenly. Pat dry with paper towels.

Season both sides of each piece with kosher salt and black pepper.

Set up breading station

Place the flour in a shallow dish. Beat the eggs in a second shallow bowl until smooth. Place the panko in a third shallow dish. Working one piece at a time: dredge the chicken in flour, shaking off excess; dip into beaten egg, letting excess drip off; press firmly into panko to fully coat. For an extra-crispy crust, double-dip: after panko, return briefly to egg then panko again.

Fry the cutlets

In a large heavy skillet or shallow pan, heat neutral oil over medium-high until shimmering and a small piece of bread sizzles and browns in about 40–50 seconds (oil around 350–365°F / 175–185°C). Add butter if using. Fry chicken in batches without crowding, 3–4 minutes per side for 1/2-inch pieces (longer for thicker), until golden brown and internal temperature reads 165°F (74°C). Adjust heat to keep oil at a steady medium; if crust browns too fast, reduce heat. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels and let rest 5 minutes.

Slice the rested cutlets into 1/2-inch strips before serving.

Cook vegetables

Heat vegetable oil and butter in a medium saucepan over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly caramelized, about 8–12 minutes. Add the carrot and continue to cook 4–6 minutes until beginning to soften. Add the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Build the roux and spices

Sprinkle the 3 tablespoons of flour over the softened vegetables and stir to combine. Cook the flour 2–3 minutes to remove raw flavor. Stir in the curry powder and garam masala and toast 30–60 seconds until aromatic.

Simmer the sauce

Whisk in the tomato paste, soy sauce, and Worcestershire sauce. Gradually pour in the chicken stock while whisking to avoid lumps. Add the grated apple (or honey) and the optional katsu roux block or brown sugar. Bring to a gentle simmer, reduce heat to low, and cook 12–15 minutes until the sauce thickens and the carrots are tender. If you prefer a smoother sauce, use an immersion blender to purée until smooth, or carefully transfer to a blender (cool slightly) and blend, then return to the pan.

Taste and season with salt and pepper. If sauce is too thick, thin with a few tablespoons of stock or water to desired consistency.

Spoon steamed rice into shallow bowls or plates.

Place sliced chicken katsu on top of the rice or alongside. Ladle generous amounts of curry sauce over the chicken (and rice) or serve sauce alongside in a small pitcher.

Add shredded cabbage, a drizzle of tonkatsu sauce over the cutlet if desired, plus pickles and lemon wedges on the side.

Serve immediately while cutlets are crisp and the sauce is hot.